Gingery Pork Meatballs with Noodles

Wide rice noodles are available on the ethnic-foods aisle at most major supermarkets and at Asian grocers. If you can't find them, any rice noodle or even spaghetti will work in this dish. You can also use ground sirloin, if you can't find pork.

Ingredients

Meatballs:

1/2 cup chopped fresh cilantro

1/4 cup dry breadcrumbs

1/4 cup finely chopped red onion

2 tablespoons lower-sodium soy sauce

2 teaspoons grated peeled fresh ginger

3 garlic cloves, minced

1 pound lean ground pork

1 large egg, lightly beaten

Noodles:

8 ounces uncooked wide rice noodles

1 tablespoon dark sesame oil

1 cup red bell pepper strips

1 cup julienne-cut snow peas

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

1/2 cup thinly sliced green onions

Nutritional Information

Calories 506

Fat 15.4g

Satfat 5.1g

Monofat 6.2g

Polyfat 3.3g

Protein 30.6g

Carbohydrate 58.8g

Fiber 3.7g

Cholesterol 138mg

Iron 3.4mg

Sodium 700mg

Calcium 81mg

Calories 506

Fat 15.4g

Satfat 5.1g

Monofat 6.2g

Polyfat 3.3g

Protein 30.6g

Carbohydrate 58.8g

Fiber 3.7g

Cholesterol 138mg

Iron 3.4mg

Sodium 700mg

Calcium 81mg

How to Make It

Step 1

Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.

Step 2

Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.